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You guys may know that I taught a pie class at Whisk Carolina a few weeks ago. And the week after that, I did a demonstration of “artisan ice cream sauces” at Whisk for the Celebration of Old-Fashioned Soda Shoppes in conjunction with Our State Magazine. I have not forgotten my promise to share the pies we made in pie class, and I thought I’d share the recipes for the ice cream sauces, because they were a big hit too.
Mixed berry Chambord ice cream topping is easy to make. It’s a beautiful, vibrant deep red, it’s well-balanced, and it’s delicious. And while it’s perfect on many ice creams–vanilla, strawberry, chocolate, etc–we had some on blueberry pancakes the other day, and it was fabulous. I also like it mixed in with hot fudge sauce since I’m a berry and chocolate fan. You can even make cocktails with it. Add a bit to some champagne or prosecco, or stir in a tablespoon or two into your homemade lemonade for a refreshing berry lemonade.
The alcohol in the Chambord brings out a bit of extra flavor, and the berries’ sweetness is balanced nicely with lime juice. Give this mixed berry Chambord ice cream sauce a try. I think you’ll be very glad that you did!
- 6-8 oz each frozen cherries, , raspberries, strawberries and blueberries**
- 12-16 oz granulated sugar
- 1/4 teaspoon kosher salt, , or to taste
- 2-3 Tablespoons fresh lime juice, , to taste
- zest of 1 lime
- 3 Tablespoons Chambord, , divided use
- Place the frozen fruit, sugar, salt, lime juice, zest and 1 1/2 Tablespoons Chambord in a large heavy-bottomed sauce pan. Allow the fruit to thaw in the pan so the juices mix with the sugar, about 45 minutes.
- Cook the sauce over medium-low heat, stirring frequently, until it comes to a boil.
- Keep at a slow boil for ten minutes, stirring occasionally and skimming off any foam from the berries.
- Taste the sauce for balance and add a touch more salt and lime juice if necessary.
- Puree the sauce in a blender or with an immersion blender until smooth.
- Press the sauce through a medium sieve and then through a fine sieve for a completely smooth sauce (optional).
- Stir in the remaining 1 1/2 Tablespoons Chambord.
- Cool and store in the refrigerator for no more than three weeks.
**Use your favorite mix of fruits. Keep the ratio of fruit to sugar at about 2:1, allowing for some variance for how sweet/tart your fruit might be.
When balancing fruits with acid, my general rule of thumb is to use lemon juice for lighter colored fruits and lime juice for red/purple berries. You can also go crazy and use just a touch of vinegar if you'd rather.
Oh, hey, by the way. Did you notice those biscuits? I made them from the new cookbook Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen (affiliate link)
by my friend Jackie Garvin of Syrup and Biscuits. They’re her three-ingredient Southern Buttermilk Biscuits, and they are spectacular. I’ll be reviewing the book soon, so keep an eye out!
The ice cream is my Sour Cream Peach Pie Ice Cream with some extra nutmeggy peach jam spooned on the biscuit before plopping on the ice cream. The peach-berry combo is a bit of a nod to a classic Peach Melba, which is a combination of vanilla ice cream and sugared peaches with raspberry sauce. The biscuit just brings it on home to southern shortcake territory! Other options for ice cream that will pair beautifully with this sauce from the Ice Cream Tuesday archives: Passion Fruit Ice Cream, Sour Cherry Ice Cream, Chocolate Cherry Almond Gelato, Browned Butter Peach Buttermilk Ice Cream and more. Check the archives to find your favorites!
Thank you so much for taking the time to read today. Enjoy the sauce in whatever creative ways you can think of. And let me know how you like it!
Take care, and have a lovely day.